Tea

These teas are either wonderfully unique or classic. We are only interested in presenting teas of exceptional quality that we would be thrilled to drink. If you would like recommendations, feel free to contact us.

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This powerful quarter-century oolong was aged alongside ginseng, and has mellowed beautifully while maintaining vitality.

Notes of ginseng, goldenseal, apricot pit, and leather.

Surprising to some, tea can be aged adding great new flavor profiles and nuances that new tea does not contain. Aging tea is an art and requires skill, attention and know-how. It is not just a matter of putting the tea away in a clay jar in the attic somewhere and finding it years later (although that also occurs). In order for tea to age well a number of conditions must be met relating to temperature, humidity and isolation from strong odors that can ruin a batch of aging tea. Tea that is not aged properly can have an overly sour taste and stale smell to the leaves. When aged with artistry something wholly new is created.

This treasured Aged Ginseng Oolong is such a treat! It has the mellowed smoothness of an aged oolong with the rich sweet finish that the gentle ginseng scenting provides. It is just a hint or light brush stroke of ginseng, most likely the dusting of a fine ginseng powder placed on the tea before its long slumber in clay vessels.

This tea has a rich dark color that is smooth without any bitterness or astringency. It is satisfying and due to its age is of limited quantity.

As High Mountain varieties go this Jade's nitrogen "oxidation" (GABA process) imparts a profile that is both toasty and floral. The later infusions become more vegetal and deep.

Notes of sesame, toast, dandelion flowers, and chocolate.

Cui Yu Jade GABA is a relatively new type of oolong with a very interesting profile with notes of earthy flowers and toasted nuts.Many people consume GABA tea for health / neurological benefits, and this one is especially delicious.

GABA stands for Gamma-Aminobutyric acid. It is an inhibitory neurotransmitter. In Asia, particularly Japan, there is significant health buzz about it as being very calming, lowering stress and anxiety, helping abate mental fatigue, reducing risks of cancer, etc…

The process of making GABA tea is what makes it unique.Instead of oxidizing the leaves, the harvested leaves are processed and reduced in a oxygen free, nitrogen rich environment.The result is sometimes a tea that tastes smoother and warmer than a similarly oxidized tea. I've had some that are good, medium, and poor, so GABA isn't necessarily a hallmark of quality.

This light green high mountain GABA that uses the Cui Yu varietal, also known as Jade, is exceptional and has a clean, floral, and nutty profile with a round and balanced mouth-feel.There are notes of toasted sesame that later transform into a humid summer's day of cutting wild bramble, followed by returning to the house for a piece of rich chocolate.

Brew this Cui Yu Jade GABA like other Taiwanese semi-ball rolled oolongs with 200 degree water for 30 second infusions.To bring out more of the nutty quality increase the time.This is a forgiving tea that can handle lots of variation in brew time so feel free to experiment.

Traditional Taiwanese heavy charcoal roasting is matched by the sturdiness the Tie Guan Yin varietal. The result is a very pleasant and deep roast.

﻿Notes of warm caramel, burnt sugar, molasses, and amber.

Tie Guan Yin is perhaps the most famous of oolong varieties because of its complexity and resilience.That resilience is one of the reasons it was chosen for heavy roasting, which is one of the most traditional preparation methods.This tea is as pleasant as a cup of coffee on a weekend morning.

Tei Guan Yin was one of the transplants from China that thrived in Taiwan.No single variety will grow the same and with the same characteristics in two different places.This Tie Guan Yin is from Nantou County in the central mountainous region of Taiwan.Quality heavy roast Tie Guan Yin is hard to find in China these days, as they tend to roast them much lighter.

The Taiwanese are master roasters, and the traditional longan charcoal roasting process used for this tea lasted for over two weeks.Walking into a room of roasting tea leaves is like walking into a room of flowers and earth being warmed by a hidden sun.

In the roasting process, most of the floral properties of a high mountain oolong with be given up in favor of the warming and mellow properties of roasting.This Dark Roast Tie Guan Yin was chosen for heavy 80% roasting because it had a strong vitality and qi.Therefore the final product became two-dimensional: both strong roast and strong body.

Brew this tea longer to bring out the depth.I recommend 200 degree water with at least a 1 minute infusion.There is no astringency in this tea, so feel free to experiment.

Leaf-hopper cicadas are allowed to nibble on the leaves of this tea before picking. The resulting tea has a rose and honey profile with a blooming infusion curve.﻿

Notes of spiced honey, roses, and toasted cashew.

Gui Fei Red, also known as Concubine Oolong is one of the sweetest oolongs.It is from a category of tea we refer to as leaf-bitten oolong, and it has a dynamic profile that pairs a mild charcoal roast to fully maintained bouquet of honeyed flowers.

Leaf-bitten teas deserve to be in a category of their own.There are several stories about how Gui Fei’s preparation method came to pass, and it appears that the most reliable story is that in 1999 there was an earthquake in central Taiwan and the tea farmers of Fenghuang village were forced to evacuate.Upon returning the farmers noticed that the tea plants had been overrun with cicadas that had nibbled on the leaves and stems.They processed the least damaged leaves and found that an almost magical transformation had occurred.Tea tasted completely different with an intense sweetness.

Shortly after the cicadas had bitten the leaves the plant created more sugars to heal itself.In addition, the leaves began to oxidize while still living on the bush, as opposed to the post-harvest human-assisted oxidation that commonly happens by tossing and rolling the leaves.

To this day same Fenghuang farmers near the Phoenix Mountain range in Taiwan encourage the little “leaf-hoppers” as they call them to nibble on the leaves to create this Gui Fei.There is now a beautiful, mutually beneficial 4-way symbiotic relationship between the cicada, the tea plant, the farmer, and the tea drinker.

Gui Fei has a tendency to be tricky to brew.It’s best to get to know this tea with shorter infusions. We use 200 degree water with 30 second infusions. The first infusion before the leaves open fully will be a delicate preview of the fireworks to come.Latter infusions have a profile that is a lot like a robust Oriental Beauty with extra sweetness.As the mouth-feel fades after the 4th infusion, the nose continues to bloom like a lively rose garden.

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This tea is fruity sweet and citrusy too with touch of roasted nuts. Complex, changing with every steep. so delicious and refreshing during heat wave we experiencing now.

One of the most beautiful kinds of tea, like hand-pressed paper, delicate and delicious.

Notes of delicate seaweed, pleasing sour, and gentle ocean breeze.

This emerald treasure was hand picked and fully hand processed in Anhui Province, China in March 2016. This green tea uses one bud and two leaves, and is pressed with a cloth to dry and create its unique shape. Production of this tea is entirely unique to this tea.

Taiwanese tea makers are known for their masterful roasting, and this well-articulated Dong Ding oolong is a testament to expertise. The body is like an open flower in the steady sun.

Notes of open flowers, caramel, spiced plum, and clove.

Medium Roast Dong Ding is a balancing act of whimsy and depth.This oolong is built on a Taiwanese floral high mountain oolong with a mesmerizing 50% roast that bakes a light caramel into the tea.I consider this tea to have the essence of artful preparation paired with ideal growing conditions.

High mountain oolongs grow with smaller leaves because of the increased altitude.Because of this the floral notes in the leaf become more concentrated and sought after.Non-roasted high mountain teas have a beautiful elegance that is some delightfully ephemeral, with a taste sweetly evaporates.But when those same high mountain oolongs are roasted a new depth appears that is very dynamic.

I enjoy when a tea has multiple lines of direction.For instance, this Medium Roast Dong Ding has floral notes with an upward moving sensation or energy, and it also has grounding notes from the roast with a downward moving energy.This dual movement is quite lovely to experience.

Dong Ding is one of the great tea mountains in central Taiwan, and this tea comes from the Lugu township in Nantou county, home of Dong Ding mountain.This oolong uses the famous Qing Xin cultivar, brought from China during the Qing dynasty.Qing Xin, also known as Gentle Green Heart is very delicate and only suitable for high mountain growth, but it’s hard-earned flavor profile has notes of plum, cloves, and honeysuckle.

Brew this oolong with 200 degree water using 30 second infusions.The first infusion will be a light preview of the floral notes, while later infusions will quickly bring out the depth of the roast.

Smooth texture with vegetal notes of kelp and gyokuro, this caffeine-free herbal tea is uncannily similar to steamed Japanese green teas.

Notes of seaweed, grass, and deep-steamed, fresh sencha.

The deep-steamed Mulberry leaves (kuwacha) are uncannily similar to a traditional Japanese green tea like sencha or gyokuro. This uncommon tea is naturally caffeine-free and brews with a silky, vegetal profile. Like a fine Japanese green tea, it has oceanic elements with a smooth, mouthwatering umami texture.

By look, smell, or texture, Mulberry is similar to a traditional Japanese green tea like sencha or gyokuro. These pesticide-free mulberry leaves grown in the coastal Miyagi prefecture in Japan, and are prepared in a similar deep-steamed fashion to high quality green teas, achieving a beautiful and rich infusion. It’s clear that the coastal environmental qualities are present in this tea.

It’s very interesting to me how the sencha preparation technique can alter the mulberry leaf. Other mulberry leaf teas we’ve tried from Thailand and China do not have the unique characters of this mulberry tea. This mulberry leaf tea is a great example of how, given similar plant species, preparation technique and local terroir can affect the final product of tea, even an herbal tea.

In Japan, mulberry tea is becoming popular as a delicious alternative to traditional green tea. In addition to these small, dark green, whole leaves, a powdered version of mulberry leaf can be used in place of matcha.

Brew this tea like a sturdy sencha, but use warmer water, around 200 degrees. Use a medium infusion at the beginning, around 45 seconds, followed by 2 minute infusions, or longer. This tea will not become astringent, but longer infusions will bring out more and more umami flavor. The trick is to not overdo that buttery umami texture. This is a fun tea to experiment with.

Notes of grass, butter, green olive, and a rich silky texture.

This EU / USDA Organic Green Tea was hand picked in April 2016 with a mixed cultivar of Jin Xuan and Chin Xin in Anhui Province, China. The technique and style of production is from Taiwan. These tiny and dark green leaves brew a pleasant and textured vegetal green tea.

Robust, textured, and clearly unique among flower teas, this caffeine-free tea is both light and heavy, both fragrant and earthy.

Notes of pinot noir, honey, and alpine flowers.

The vibrant red and gold flowers of Snow Honey Chrysanthemum are as beautiful as they are delicious.This is a rare treat as a naturally caffeine-free herbal tea because it has many notes, a beautiful scent, and a viscous texture.And it can be steeped across several infusions.It is my favorite herbal tea by far, with a profile that is incredibly bright and pungent.

There are three general types of chrysanthemum flowers used in tea production, and the most common of the three are white and yellow chrysanthemum. Both white and yellow chrysanthemum have a peppery quality to them that is somewhat medicinal, but very unique and pleasant. The third type of chrysanthemum, Snow Honey, has a completely different character.

Snow Honey Chrysanthemum has deeply floral notes similar to high mountain oolongs, and similarly it is only grown in the high altitudes of Kunlun Shan, China.It is the only high mountain chrysanthemum.Robust, textured, and clearly unique among flower teas, this caffeine-free tea is both light and heavy, both fragrant and earthy.

I brew this tea like an non-roasted high mountain oolong with short infusions using 200 degree water.Try 30 second infusions for a lighter body with a lovely fragrance.Increase time to 2 minutes to bring out the pungent, deep texture.This is definitely a tea that deserves exploration, and will do well in many brewing circumstances.

The most refined and reserved of the leaf-bitten teas of Taiwan. This Bai Hao has an incredibly floral sweetness. A rare gem.

Notes of open flowers, citrus, bright soil, and honey.

Bai Hao, Oriental Beauty, is the most revered of the leaf-bitten teas of Taiwan.With it’s delicate white strands among bronze leaves, the un-brewed tea looks mysterious.This Bai Hao has an earthy sweetness with a smooth and cooling sensations that is felt in the mouth upon breathing after a sip.

Being from the leaf-bitten category of tea like Gui Fei, Oriental Beauty has a distinct place in the echelon of tea.The quintessential white strands of leaf bitten tea are a product of the healing process the plant undergoes after being bitten by cicadas.This natural biting process is encouraged, and it embodies a natural symbiotic relationship between the cicada, tea plant, farmer, and tea drinker — they all are rewarded by cooperation.This is not a tea that can be produced on a mass scale with heavily machined and non-organic practices.

Compared to other leaf bitten teas like Gui Fei and some Taiwanese Honey Black teas, Oriental Beauty has marked notes of tangerine peel, earth, mineral water.It is made using the Qing Xin Da Pan varietal, which is the highest quality used for Oriental Beauty.The preparation of this tea requires a very long oxidation.Part of the oxidation occurs on the leaf after being bitten, part occurs by rolling and bruising, bringing the leaf to a relatively high 60% oxidation.

Brew Oriental Beauty using 195 degree water with 40 second infusions.The brew is a lovely copper, and you will have some flexibility with experimentation of brew times.

Notes of savory cherry, distant fire, and wintergreen.

As delicious as it is beautiful, this striking tea is unlike any other black tea. There are immediate and powerful dark fruit-pit notes alongside a wintergreen-like expression, which is quite striking and unique. The dark red quality of this tea seems to go beyond just the rich ruby color.

Taiwan is world renowned for its oolong tea but little is known of its phenomenal Black tea which is often referred to as Sun Moon Lake Black tea due to the location of its growth and production. This black tea is as unique and special as the oolong produced on the special island.

Ruby #18 is relatively new tea cultivar developed in 1999 at the TRES (Taiwan Tea Research and Extension Station) by crossing Assamica with a wild Qing Xin. In the production process the tea is brought to full oxidation, where it develops a rich and sweet brew that has some mi xiang (honey taste) qualities.

The tea brews with an red color, strong body, and smooth texture. We recommend brewing with 200 degree water for the first infusion which should be 1 minute. Increasing brew time with subsequent infusions.

Featured Review

This tastes so good. I wish you were here to share a cup. It is honey and plums? Maybe my first instinct of grapes wasn't so far off. Caramel and cocoa notes are in here as well. Then it finishes with this sensation of mint. Not the taste, the sensation. And not the harsher spearmint type either. This is a very comforting and welcome cooling like from winter mint.

I have to admit, as soon as I saw Ruby 18 Taiwanese Black, I was pretty certain I was going to love this tea. I am not disappointed. In fact I am a bit elated. It has been a while since my last Sun Moon Lake cup and I don't recall any of them having the cooling (and lingering) aftertaste. Possibly they did and I have forgotten.

Beautiful texture, sweet high notes and foretaste followed by a rich pit fruit finish that is cooling and welcoming.

Notes of candied cherries and dried prunes, with a cooling finish.

Immediately striking, this beautiful and vibrant black tea is a unique treat. The sensation of drinking this tea is as if it were sweetened, but there is no sugar added. The color of brewed tea is a beautiful orange red, and the scent is rich and welcoming.

Taiwan is world renowned for its oolong tea but little is known of its phenomenal Black tea which is often referred to as Sun Moon Lake Black tea due to the location of its growth and production. This black tea is as unique and special as the oolong produced on the special island.

Ruby #8 is one of the earliest cultivars from the Taiwan Tea Research and Extension Station (TTES) to use Assamica, which was imported to Taiwan in the 1920's.

The tea brews with a red-orange color, medium body, and smooth texture. We recommend brewing with 200 degree water for the first infusion which should be 1 minute. Increasing brew time with subsequent infusions.

Lovely wide twisted leaves open into a sunny and grassy day with this laid back, light, and playful tea.

Notes of spring flowers, butter, and sunny grass.

This is a tea that we first discovered on a day trip to Ping Lin, a suburb of Taipei which is known for its growth and production of this particular Oolong tea. Bao Zhong tea has a different appearance from many of the other Taiwanese Oolong teas in that its processing utilizes a twisting of the tea leaf instead of a tight semi-ball rolled style of tea production. This tea processing is similar to that of the Wuyi Oolong production of Fujian Province in China.

This tea was named due to creators use of sealing the tea between two sheets of paper to resemble an envelope. Bao Zhong roughly translates to mean “wrapped kind tea.” This Taiwanese Bao Zhong comes from the Wen Shan region of Northern Taiwan which has been the traditional home of Bao Zhong production in Taiwan.

This tea has a light brewing color and a very aromatic fresh floral notes with a sweet finish. It is a great introduction to lighter oolongs in that it will not get bitter if steeped too long. It is light and uplifting tea and reminds us of the fresh spring lightness of a warm cup of fragrant oolong tea.

This tea provides a perfect niche for the tea connoisseur looking for a lighter tea without any of the sharp notes of a green tea. Brew the first infusion with 200 degree water for 60 seconds, doubling the brew time with each subsequent infusion.

Featured Reviews

The aroma off the cup is so good. It is flowers and a subtle spiciness. The liquor is a bright yellow. Everything about this cup is making me happy... and then I tasted it.

Oh My! This is soooo good. Maybe it is extra special because my day until now has been one battle after another (computers, software, and cameras). Maybe, but I don't think so. This really is that good. You have that wonderful scent along with a smooth buttery corn flavored sip. I can feel it melting the stress away.

For an instant I get a flash of spice at the back of the tongue that I thought was going to turn into briskness but it doesn't. Incredibly smooth.

This is the lighter greener side of oolong. The dark roasting I kind of expected is totally absent. It is nicely complex but subtle. If you only like the grab your throat bold roasty stuff, then this isn't your tea. If like me, you prefer a soothing light green oolong that should steep 4 times, then this is delightful.

I spent most of the weekend outside working, and this tea called to my gaiwan and I to be brewed. I opened up the package to reveal a chaotic assortment of darkened leaves with thick stems. the leaves were incredibly aromatic with a sweet scent of crisp pears, oats, honey, barley, and a smooth graham cracker. This was a unique and enticing aroma. I warmed up my gaiwan and placed a handful inside. The scent deepened to a warm grass base with sweet raisins and light mineral aroma mixture. I sat and enjoyed this array of scents for some time. I washed the leaves once and prepared for brewing.. The flavor began with a full body. I tasted a nice vegetle base with a smooth spring grass sharpness. A sweet sensation flowed over my palette and progressed into an almost creme tone. This lulling sensation was followed by a light fruitiness and some buttery tones. This brew was quite good, and it was a fully encompassing experience. The brew lightened up in later steeping and moved into the grassier and sharper tones. This tea is quite good, and it would do well for a daily drinker.

The delicacy of a white tea with the steamed spinach and chestnut profile of a cooling green tea.

Notes of steamed spinach, chestnut, and a cooling aftertaste.

Anji Bai Cha has the delicacy of a white tea with the steamed spinach and chestnut profile of a cooling green tea. This unique hand picked tea gets its name from its unique cultivar which does not reach a darker green color until after the spring equinox. It was hand picked at over 600-800 meters elevation and processed at the end of March 2016. The harvest time for this unusual tea lasts only one month.